Advertisement
YOU ARE HERE: LAT HomeCollections

Turkey Burgers, Buffalo Style

May 16, 1996|MARIE SIMMONS

As many people now know, the Buffalo wing, discovered in a popular watering hole in Buffalo, N.Y., (named, obviously, after the place, not the animal) is a crisp-fried chicken wing coated with fiery hot sauce and served with blue cheese dip and celery sticks. Versions of the original dish are popping up on menus far from Buffalo--and in imaginative adaptations.

For instance, a coffee shop in my neighborhood serves something called a "Buffalo burger." This chin-dripping, juicy beef (not buffalo) burger is topped with a tangy blue cheese dressing and a five-alarm red hot sauce. The wonderful flavors inspired me to try my version at home.

With the burgers, try serving this yogurt version of a banana-fudge sundae.

*

BUFFALO TURKEY BURGERS WITH CRUNCHY CELERY SLAW

TURKEY BURGERS

1 1/4 pounds ground turkey

1/4 cup (about 4 crumbly slices or 1 ounce) blue cheese

Hot pepper sauce

4 pita pockets

CELERY SLAW

2 cups long thin diagonal slices celery

1/2 cup thin lengthwise slices red onion

2 tablespoons cider vinegar

1 teaspoon sugar

Dash salt

*

TURKEY BURGERS

Divide turkey into 8 even patties. Place 1 tablespoon blue cheese in center of 4 patties. Top with remaining 4 patties and seal edges together.

Heat large nonstick skillet over medium-high heat until hot enough to evaporate drop of water on contact. Add burgers and cook over high heat until seared, about 3 minutes. Turn burgers over. Reduce heat to medium-low. Cover and cook until cooked through, 8 to 10 minutes.

Uncover burgers. Sprinkle each with hot sauce to taste. Turn and sprinkle other side.

Meanwhile, heat pita pockets in microwave oven or toaster. Trim 1 side and open. Slip burger in.

*

CELERY SLAW

Combine celery, red onion, cider vinegar, sugar and salt. Mix well. Serve on burger.

Makes 4 servings.

*

FROZEN CHOCOLATE YOGURT WITH BANANAS AND FUDGE SAUCE

1/2 cup unsweetened cocoa powder

1/2 cup light brown sugar, packed

3/4 cup whipping cream

1 tablespoon butter

1 to 2 pints frozen chocolate yogurt

2 to 3 bananas, thinly sliced

To prepare on stovetop, stir together cocoa powder, brown sugar and cream in small saucepan. Bring to boil, stirring, over medium heat. Remove from heat. Stir in butter. Serve warm or at room temperature. Makes 1 cup sauce.

To prepare in microwave, combine cocoa powder, brown sugar and cream in 4-cup microwave-safe bowl. Microwave on high (100% power) until boiling, 2 to 3 minutes, stirring once. Microwave 30 seconds longer or until sauce is very smooth. Set aside.

At serving time, scoop yogurt into 4 serving dishes. Top with sliced bananas, dividing evenly. Drizzle with warm fudge sauce.

Makes 4 servings.

Advertisement
Los Angeles Times Articles
|
|
|